The influence of precultivation parameters on the catabolism of branched-chain amino acids by Staphylococcus xylosus and Staphylococcus carnosus

Food Microbiology

Volumn 20, Issue 6, 2003, Pages 621-629

  Olesen, Pelle Thonning ^a   Stahnke, Louise Heller ^a,b  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b CHR HANSEN A S   (Denmark)

Author keywords

Branched chain amino acid; Fermented sausage; Flavour; Precultivation; Staphylococcus carnosus; Staphylococcus xylosus; Starter culture

Indexed keywords

STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

EID: 0242456792     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0740-0020(03)00042-X     Document Type: Article

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